A̱ma̱la
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Á̱ lyuut ati̱kut wuni di̱n Tyap Maba̱ta̱do ja (Maba̱ta̱do) |
A̱ma̱la,Á̱ghwa-ngnkpang:Àmàlà, yet kiyak wa di nang a shai ani ba a yet okele ku swallow kiyak ha ku yet atan ani Kuma asi bu lyen hu nang aniet Yoruba akakyeang Mang akavwuo asi southwestern Nigeria Mang cican gyeang mang Yorubaland.[1] a nyia ngu mang achyii, ko nkyuo rogo, ko nkyuo ayaba da a kan byang ani ba.[2] Aya akpa achyii nang a byai akunkwom, asi chuad ania aban chuang, asi kwuii, asi na shurung gu kwot asi kwank ania nkyuo. A bu ngyei nkyuo èlùbọ́.[3] achyii yet asai wa ama ka na chia akolo agyeang ka a shurung dried ngu wa na nwank àmàlà akolo ngu ka.[4][5] ayet kiyak wa nang a lyen nang a ya mang nyung ewédú[6] and gbẹ̀gìrì (black-eyed beans soup), ama ana iya ya ngu mang aka nyuun ma didit ọbè (soups), such as ẹ̀fọ́,[7] ilá, and ogbono.[8][9][10]
Tangka̱i
[jhyuk | jhyuk a̱tyin ka]Á̱ mbyia̱ tangka̱i hu atat àmàlà: àmàlà isu,[11] àmàlà láfún, and amala ògèdè.[12]
Nkyuo a̱chyi (àmàlà isu)
[jhyuk | jhyuk a̱tyin ka]Àmàlà isu, tangka̱i hu nang ashiat angang ani àmàlà, asi achyi-based. tangka̱i achyi hu na̱ng a nyia̱ àmàlà ngu wa̱ yet Dioscorea cayenensis (Ikoro) sabo mang nkyuo ngu na mang li ngu hu.[13] Because of its perishability, achyi ka ni kwhot asi nyia nkyuo.[14] Àmàlà isu a nyia ngu mang akwot achyi. Ngu wa nbyia gu ndi dyundyung ma colo ngu ka̱ ka a ntyia asakhwot shuai.[15][16] Amala yet atan kiyak wa ma carbohydrates asi bu yet atan kyeang wa a cong mang carbohydrate, masamam mang chyi si West Africa.[17][18][19]
Cassava flour (àmàlà láfún)
[jhyuk | jhyuk a̱tyin ka]Àmàlà láfún is made from cassava flour. Dried cassava flour is known as lafun.[20][21][22]
Yafang
[jhyuk | jhyuk a̱tyin ka]- ↑ Roots, Tubers, Plantains and Bananas in Human Nutrition. Rome: Food and Agriculture Organization of the United Nations. 1990. p. 68. ISBN 978-92-5-102862-9.
- ↑ Ferris, R. S. B.; Uwaegbute A. C.; Osho S. M.; Obatolu V. A. (1995). "Acceptability and chemical evaluation of fortified yam (Discorea spp.) products". Postharvest Technology and Commodity Marketing: Proceedings of a Postharvest Conference 2 Nov. To 1 Dec. 1995. Accra, Ghana: 172. ISBN 978-978-131-111-6.
- ↑ "YAM FLOUR PRODUCTION (ELUBO)". Foodpreneurs Hub (in American English). 2018-08-04. Archived from the original on September 24, 2021. Retrieved 2022-07-27.
{{cite web}}: CS1 maint: unfit URL (link) - ↑ Balogh, Esther (1989). "History and perspectives of stable foods in Africa". Oxford Symposium on Food & Cookery. p. 51. ISBN 978-0-907325-44-4.
- ↑ Dumont, Roland (2006). Biodiversity and Domestication of Yams in West Africa: Traditional Practices Leading to Dioscorea Rotundata Poir. Editions Quae. p. 28. ISBN 978-2-87614-632-7.
- ↑ Ajoke (2021-05-30). "Ewedu Soup". My Active Kitchen (in British English). Retrieved 2022-12-12.
- ↑ Ajoke (2019-06-04). "How to Make Efo Riro". My Active Kitchen (in British English). Retrieved 2022-12-12.
- ↑ "How to Prepare Okro Soup (Obe ila)". Habeeb Olonje. 2018-09-05. Archived from the original on 2019-06-03. Retrieved 2019-06-03.
- ↑ "Best soups to eat D-Amala with" (in British English). Archived from the original on 2022-09-29. Retrieved 2022-05-10.
- ↑ "Amala and Ewedu Soup Recipe". Chef's Pencil (in American English). 9 May 2021. Retrieved 2022-05-10.
- ↑ "ya̱t hu Elubo na̱ng a nyia̱ a̱ni – nkyuo a̱chyi (Amala-Isu) – Abebi kiya̱k" (in American English). Retrieved 2022-12-12.
- ↑ "Amala Food Recipe | yat hu nang a nguyang Amala - African Food Network" (in American English). 2017-04-09. Retrieved 2022-05-10.
- ↑ "YAM FLOUR PRODUCTION (ELUBO)". Foodpreneurs Hub (in American English). 2018-08-04. Archived from the original on September 24, 2021. Retrieved 2022-07-27.
{{cite web}}: CS1 maint: unfit URL (link) - ↑ Jimoh, O.; Olatidoye, O. P. (2009). "Evaluation of physicochemical and theological characteristics of soybean fortified yam flour". Journal of Applied Biosciences. 13: 703–704 – via ResearchGate.
- ↑ Ago, Phunkein #nigeria • 5 Years (2017-08-11). "Amala". Steemit (in English). Retrieved 2022-05-10.
- ↑ "Yat hu nang a nyia Elubo – Nkyuo achyi (Amala-Isu) – Abebi Foods" (in American English). Retrieved 2022-05-10.
- ↑ Akissoe, N. H.; Hounhouigan, J. D.; Brica, .W.; Vernier, P.; Nago, M. C.; Olorunda, O. A. (2003). "Physical, akakan mang yet hu nang a nyia akhwot achyi (Dioscorea rotundata) tubers, flour and amala- a flour-derived product". Journal of Tropical Science. 41: 151–156 – via Google Scholar.
- ↑ "Àmàlà: A Yoruba Staple with Community at Its Core Recipes & Roots". Archived from the original on 2026-02-05. Retrieved 2026-03-27.
- ↑ "How to make the perfect "Amala"". Vanguard (in British English). Lagos, Nigeria. 2016-10-10. Retrieved 2022-05-10.
- ↑ Omodamiro, R. M.; Iwe, M. O.; Ukpabi, U. J. (2007-10-12). "Pasting and functional properties of lafun and starch processed from some improved cassava genotypes in Nigeria" (in English).
{{cite journal}}: Cite journal requires|journal=(help) - ↑ Bolaji, O. T.; Kamoru, M. A.; Adeyeye, S. A. O. (2021-07-01). "Quality evaluation and physico-chemical properties of blends of fermented cassava flour (lafun) and pigeon pea flour". Scientific African. 12. doi:10.1016/j.sciaf.2021.e00833. ISSN 2468-2276.
{{cite journal}}: Unknown parameter|article-number=ignored (help) - ↑ "How To Make White Amala – Lafun – The online cook" (in British English). Archived from the original on 2025-12-16. Retrieved 2026-01-21.